Dutch Meatballs (Gehaktballen) - Egg-Free

Ingredients

• 1 lb Ground beef
• 0.5 lb Ground pork
• 1 medium Onion, finely chopped
• 0.5 cup Breadcrumbs
• 2 tablespoons Flaxseed meal
• 0.25 cup Milk (dairy or plant-based)
• 0.5 teaspoon Nutmeg
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Butter
• 0.5 cup Water

Instructions

1. 1In a large bowl, combine the 1 lb ground beef, 0.5 lb ground pork, 1 medium onion (finely chopped), 0.5 cup breadcrumbs, 2 tablespoons flaxseed meal, 0.25 cup milk, 0.5 teaspoon nutmeg, 1 teaspoon salt, and 0.5 teaspoon black pepper.
2. 2Using your hands, mix all the ingredients in the bowl until they are evenly distributed. This should take about 1-2 minutes.
3. 3Shape the mixture into 4 large meatballs, each about 2-3 inches in diameter.
4. 4Place a 12-inch skillet over medium heat (350°F / 175°C) and add the 2 tablespoons of butter. Melt the butter completely.
5. 5Carefully place the 4 meatballs into the hot skillet. Brown them on all sides until they have a nice golden-brown color, about 5-7 minutes total.
6. 6Pour the 0.5 cup of water into the skillet. Immediately cover the skillet with a lid, reduce the heat to low (200°F / 95°C), and let the meatballs simmer gently for 20-25 minutes, or until the internal temperature reaches 160°F (71°C).
7. 7Serve the Dutch meatballs hot.

Substitutions

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